March 2020 Newsletter
March 13, 2020
Hello to March and April, blossoms on the branch, bulbs sprouting under the trees, Lent & all that Spring brings to us!
We have the very best of Yorkshire rhubarb being delivered every day – and it is being put to good use – in meringues, brioches and ice cream desserts as well as being potted for the Shop to sell as jam or just simply poached for you to take home. In the Bar, our ‘no alcohol cocktail of the month’ is made with a perfect blend of rhubarb syrup, blood orange and ginger beer!
The last of the fabulous blood oranges are still arriving from Sicily as well as leafy lemons from the Amalfi coast. Italy has just started to send us the first of the green asparagus, and white asparagus is also just over the horizon!  Purple artichokes from France and Italy have been amazing this year – and we have been serving them at the Restaurant with either shavings of Pecorino or (my favourite) bottarga, the air-dried grey mullet roe – a perfect seasoning which ‘smacks of the sea’……       Cime di rapa, the slightly bitter broccoli that is so perfect with fish dishes or simply with chili and garlic oil, is being used almost daily here, as is the wonderful agretti, sometimes known as monks beard – which is great simply steamed then tossed with olive oil.
Thinking of olive oil – the latest vintage of our own label organic oil from the Corsini family in Tuscany will soon be sent to us. We have a fabulous new label for it – just imagine how lovely the bottle will look on your kitchen table!
We all hope that you have managed to taste our 3 wonderful new breads – fig and fennel, raisin-rosemary and potato with onion. All have the most delicious texture, crust and ‘chew’. If not, please come and ‘meet them’ – either in the Shop or in the Restaurant.
Corner Shop news – as most of you will know we closed for a week in February to allow the builders to ‘break through’ – so we have ‘stage one’ completed. The architect is now perfecting the layout with us and we hope to be able to share the details of the extension of the Shop with you soon.   Meanwhile, as the Restaurant gets busier, and the focus turns to making sure the Corner Shop gets all the attention it needs, we have closed for Breakfast in the Restaurant, allowing us time to breathe……and concentrate on our Lunches and Dinners. Don’t forget that the Shop offers very nice takeaway coffees and teas – so do drop in there any time of day!
The Colomba Pasquale has arrived safely from Puglia – and it tastes fabulous – perhaps even better than last year if that is possible….. Created in the shape of a dove, this is the traditional ‘panettone’ served at Easter time….try it with a scoop of vanilla ice cream – or simply with an espresso.
Simnel cakes too from our own Bakery have arrived in the Shop – in 2 sizes – ‘family size’ topped with 11 balls of marzipan, and sweet mini cakes, topped with 2 generous discs of marzipan – wrapped and ribboned, making a perfect little gift!
A little added note regarding the dreaded C virus :
Please be assured that we are all doing all we can to be even more vigilant than normal. Our 5* hygiene rating does not make us complacent, we remain aware of our responsibilities at all times – to our staff and customers – and to their safety and protection. Meanwhile, we continue to welcome you all to the Restaurant –
and to those who prefer to stay close to home, remember that the shop offers a wide and delicious range of takeaway foods.
We could NOT make your lives simpler! ….So please call us and place your order, or drop in and make your choice.
We will look forward to seeing you on either side of the street!
Sally ~ March 2020
Please note: Restaurant and Shop opening hours
Shop: shop@sallyclarke.com   0207 229 2190
Monday – Saturday 8am – 8pm (- 5pm on Saturday)
Sunday 9am – 4pm
Restaurant: restaurant@sallyclarke.com  0207 221 9225
Monday – Saturday
Lunch from 12.30 – 2pm
Dinner from 6.30 -10pm
Sunday Lunch – from 12 noon – 3pm
Private Dining available ~ please call or email the Restaurant with your enquiry.
All events are planned on a bespoke basis ~ from 10 to 30 guests.
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